Fragrant raspberries make an ideal filling for this roulade, although wild strawberries are equally good when in season. For sheer decadence, serve with a glass of pink Champagne.
20g (1½ tbsp) softened butter, to grease
flour, to dust
1 quantity Genoese sponge mixture
icing (confectioners’) sugar, to dust
300ml (1¼ cups) double (heavy) cream
100g (scant ½ cup) crème pâtissière
250g (scant 1 cup) raspberry jelly, or sieved raspberry jam
500g (1lb 2oz) raspberries
Preheat the oven to 180ºC/350ºF/Gas 4. Lay a 40 x 30 cm (16 x 12in) sheet of greaseproof paper on a baking sheet and lightly butter the paper, then dust lightly with flour. Refrigerate or set aside in a cool place.
Using a palette knife, spread the Genoese sponge mixture over the paper in a 1 cm (½in) layer. Bake in the oven for 6 – 8 minutes. Immediately cover the cooked sponge with a tea towel and invert it on the tea towel on to a wire rack. Carefully peel off the paper and set aside to cool for 5 minutes only.
Meanwhile, for the filling, whip the cream to a ribbon consistency, then add the crème pâtissière and mix thoroughly with a whisk.
Fill the roulade as soon as it has just cooled, otherwise it will be difficult to roll. Loosen the raspberry jelly with a whisk and use a palette knife to spread it delicately over the surface of the sponge. Trim all 4 sides with a serrated knife to neaten and remove the crusty edges. Spread the cream mixture over the surface of the sponge, stopping 1 cm (½in) short of the edges, then scatter the raspberries evenly over the cream.
Using the tea towel to help you, carefully roll up the sponge from a long side to form a neat roll. Chill for 3 – 4 hours. Dust the roulade generously with icing sugar to serve.